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Spiced Apple Zucchini Bread with Cream Cheese Glaze

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Spiced Apple Zucchini Bread with Cream Cheese Glaze is a moist and flavorful quick bread filled with zucchini, apples, and warm spices. The cream cheese glaze and nut topping make it bakery-worthy, perfect for breakfast, snack, or dessert.

Ingredients

  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 1 cup (250g) unsweetened applesauce
  • 2 eggs
  • ½ cup (156g) pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup (56g) virgin coconut oil, melted and cooled (or melted butter)
  • 1 ¾ cup (210g) all purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 medium apple, peeled, cored, and chopped into ¼-inch pieces (about 1 cup)
  • ⅓ cup (37g) chopped pecans or walnuts (optional)
  • 4 ounces cream cheese, softened (glaze)
  • 2 tablespoons butter, at room temperature (glaze)
  • ¾ cup (85g) powdered sugar (glaze)
  • 1 teaspoon vanilla extract (glaze)
  • ¼ teaspoon cinnamon (glaze)
  • 1–3 teaspoons milk of choice, to thin glaze
  • Extra chopped pecans, for garnish

Instructions

Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.

In a large bowl, whisk together zucchini, applesauce, eggs, maple syrup, vanilla, and melted coconut oil until smooth.

In another bowl, mix flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.

Add the dry ingredients to the wet mixture and stir gently until just combined.

Fold in chopped apple and nuts, being careful not to overmix.

Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let bread cool completely before glazing.

For glaze: beat cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth. Add milk gradually until it reaches a drizzle consistency.

Drizzle glaze over cooled bread and garnish with extra chopped pecans.

Notes

Swap apple for pears or add raisins for extra sweetness.

Use half whole wheat flour for a heartier texture.

Make it dairy-free with vegan cream cheese and coconut oil.

Turn into muffins by baking 20–25 minutes instead of as a loaf.

Store at room temperature for 2 days, in the fridge up to 5 days, or freeze slices for up to 2 months.

Glaze after thawing if freezing.

Nutrition

Find it online: https://justsosavory.com/spiced-apple-zucchini-bread-with-cream-cheese-glaze/